Final answer:
The food protection manager should replace the chlorine sanitizer solution with a fresh one immediately when the concentration is too low. It is crucial to follow adequate cleaning and sanitation procedures and to perform regular maintenance and inspection. The concentration of the sanitizer should be regularly tested to ensure ongoing effectiveness.
Step-by-step explanation:
A food protection manager should replace the chlorine sanitizer solution with a fresh solution immediately after discovering that the concentration is too low. The effectiveness of chlorine as a disinfectant is dependent on maintaining an adequate concentration. If the concentration is too low, it may not effectively kill harmful bacteria and other pathogens. The manager should consult the guidelines provided by organizations like the World Health Organization (WHO), the Association of Official Agricultural Chemists International (AOAC), and the Environmental Protection Agency (EPA) to ensure that sanitizer concentrations meet the required standards for disinfection.
Additionally, it is essential to use cleaning and sanitation procedures that secure the safety of both the food being handled and the employees involved in the process. These procedures include using protective gear when handling chlorine and chlorine equipment and performing regular maintenance and inspection of equipment used in applying chlorine-based sanitizers.
Moreover, it is vital to conduct regular checks of sanitizer concentrations and employ use-dilution tests as recommended by the AOAC to confirm that the sanitizer used retains its efficacy over time and different batches.